Preparation

MethodTo make the tart shells: Combine all the ingredients in a bowl and stir to mix well. Place 2 tablespoons of the mixture in the bottom of each of 4 ring molds each 2 inches in diameter. Pack the mixture firmly into the molds. (You will have more dough than you need for 4 molds. Because the tiny tart shells are fragile and time-consuming to make, it is a good idea to line additional ring molds with the remaining dough in case of breakage.) Place the molds on a nonstick drying sheet on a dehydrator shelf and dehydrate at 105°F for 3 hours. Remove the tart shells from the drying sheet and dehydrate directly on the shelf for about 10 hours longer, or until just dry.

To make the Caramel Sauce: Drain the cashews, pat them dry, and then measure them. You should have 1/4 cup; discard any excess. In a high-speed blender, combine the cashews, Cashew Milk, honey, Date Paste, and maple syrup and process until smooth. Strain the purée through a fine-mesh sieve. Set aside 4 tablespoons for the tarts; reserve the remainder for another use.

Assembly
Spoon 1 tablespoon of the Mexican Chocolate Sauce in a circle on each plate. Put a tart shell on top of the sauce. Spread 2 tablespoons of the Chocolate Fudge-Almond on the tart shell. Arrange 7 banana slices on top. Drizzle 1 tablespoon Caramel Sauce over the bananas and on the plate. Sprinkle with the Honey Walnuts.

Wine NotesChef Charlie Trotter shares his tips with Epicurious:  Sprouted flour is made from raw grains that are sprouted, dried, and ground. It is available at health food stores.  Like many raw recipes, this dish requires a dehydrator for preparation. Excalibur dehydrators cost between $100 and $250 and are available online at shop.store.yahoo.com.